Qi Kou La Hot Pot Cup (Lidao Kou Branch)
Hot pot · ⭐ 3.6
No. 7 Xueyuan Road, Xueyuan Road Subdistrict (north side of Hongyu Building)
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 7 Xueyuan Road, Xueyuan Road Subdistrict (north side of Hongyu Building). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Lucky Layered Tripe, Oil-fried gluten noodles, Sea lettuce.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: Hot pot
- Rating: 3.6
- Address: No. 7 Xueyuan Road, Xueyuan Road Subdistrict (north side of Hongyu Building)
- Popular dishes: Lucky Layered Tripe, Oil-fried gluten noodles, Sea lettuce, Spicy Beef Cup
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Dishes
Lucky Layered TripeA Sichuan dish made with beef tripe layered and braised in a secret spice broth, offering a spicy and chewy texture.
Oil-fried gluten noodlesOil-fried gluten balls are made from wheat dough that is fermented and then deep-fried, forming hollow spherical shapes with a crispy outer shell and a porous interior. To prepare them, the dough is shaped into small balls and fried in hot oil until they expand, turn golden brown, and are then drained of excess oil. They are commonly used in stir-fries or stews, absorbing the broth to create a rich and flavorful texture.
Sea lettuceSea lettuce sprout is a dish primarily made with sea lettuce sprouts. Fresh or rehydrated sea lettuce sprouts are typically cleaned, blanched, and then stir-fried with other ingredients such as minced garlic and chili peppers, or served cold in a dressing. The preparation method is simple and emphasizes preserving the crisp and tender texture of the sea lettuce sprouts.
Spicy Beef CupSpicy Beef Cup is a dish primarily made with beef. Typically, beef is cut into cubes or slices and stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. A moderate amount of fermented broad bean paste, ginger, and garlic is added to allow the beef to fully absorb the spicy and numbing flavors. The finished dish features a rich, spicy-numbing taste with a complex texture.